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Roasted Butternut Squash with a Cranberry, Apple and Chestnut Stuffing

Name: Roasted Butternut Squash with a Cranberry, Apple and Chestnut Stuffing
Ingredients: for the stuffing:; chestnut and orange dressing; 80g cooked chestnuts; juice of 1 orange; 1 tsp maple syrup; 2 tbsps olive oil; 2 tbsps red wine vinegar; 2 tbsps water; pinch salt; 80g cooked chestnuts; Juice of 1 orange; 1 tsp maple syrup; 2 tbsps olive oil; 2 tbsps red wine vinegar; 2 tbsps water; Pinch salt; Couple of turns of ground black pepper

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Ingredients

for the stuffing:
chestnut and orange dressing
80g cooked chestnuts
juice of 1 orange
1 tsp maple syrup
2 tbsps olive oil
2 tbsps red wine vinegar
2 tbsps water
pinch salt
80g cooked chestnuts
Juice of 1 orange
1 tsp maple syrup
2 tbsps olive oil
2 tbsps red wine vinegar
2 tbsps water
Pinch salt
Couple of turns of ground black pepper

Preparation

Sauté 1/2 onion in a little olive oil with salt and pepper to taste and 1/2 tsp dried thyme along with a few fresh thyme leaves. Add half a red apple, chopped and 100g cooked chestnuts, crumbled - sauté for a further 10 mins. Add 200g cooked brown rice and a handful of dried cranberries. Stir well and continue to cook for a further 5 minutes
Fill the freshly roasted squash with the chestnut stuffing and drizzle with the dressing below. Top with fresh sage leaves for a gorgeously, subtle, woody scent
Split a whole butternut squash lengthways and scoop out the seeds and the stringy bits. Drizzle with olive oil and roast at 180 for 1 hrs

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